Fried Chicken Wings

Irresistibly tender and juicy chicken wings marinated, then coated in spice-infused batter and fried to golden, crispy perfection. Easy to make with less than 10 minutes of prep time for the perfect appetizer for your next weekend getaway.

Course Appetizer, Main, Snack

Cuisine American

Prep Time 10

Cook Time 15

Marinate Time 1

Servings

Calories 496kcal

Author Imma

Ingredients

3 pounds chicken wings
1 tablespoon thyme
1 teaspoon salt
2 tablespoons onion powder
2 tablespoons garlic powder
2 teaspoons smoked paprika
2 teaspoons white pepper
2 teaspoons cayenne pepper
1 teaspoon bouillon powder (or replace with salt)
1½ cups buttermilk
2 eggs
2 cups flour
1 teaspoon baking powder
2 teaspoons cornstarch
Vegetable oil, for frying

Instructions

Rinse the chicken wings and dry well with paper towels.
In a bowl, combine salt, thyme, garlic powder, onion powder, smoked paprika, white pepper, cayenne pepper, and chicken bouillon. Divide the seasoning in half.
Sprinkle half of the seasoning blend evenly on the wings. Toss to coat.
Add the buttermilk and egg and toss to combine. Refrigerate for an hour or overnight.
Combine the flour, baking powder, cornstarch, and remaining seasoning blend in a shallow dish.
Take the chicken out of the marinade and dip it into the flour mixture.
Heat oil in a deep fryer or cast-iron skillet to 375℉/177℃.
Using a tong, carefully add the chicken to the hot oil. Work in batches. Do not overcrowd the skillet.
Fry for 8-11 minutes or until the chicken is golden brown.
Drain the chicken wings on paper towels and then transfer them to a wire rack.
Let it cool for 10 minutes before serving with your favorite dipping sauce.

Notes

Do not overcrowd when frying the wings, as it will lower the oil temperature, resulting in soggy fried chicken.
The oil temperature should be at 350-375℉/177-190℃ to ensure crispy fried chicken. The batter will soak up the oil if it isn't hot enough, but you may end up with burnt skin and a raw center if the oil is too hot.
Let the wings rest on a cooling rack for at least 10 minutes before serving. This step will allow the excess oil to drain while the residual heat will cook the meat without drying it.
No buttermilk in the fridge? No problem, because you can make buttermilk for a quick substitute.
For larger cuts of chicken, such as drumstick, breast, rib, and thigh, I highly suggest doing the double-fry method. This method guarantees tender and juicy chicken with a crispy and crunchy exterior. Just fry them until the skin is crisp, remove them, and let them rest for a few minutes while the heat keeps going deep, then fry them a second time for the win.
Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.

Nutrition